Orange Shortbread

These shortbread bars are barely sweet, intensely buttery, and packed with fresh orange zest. The cornstarch mixed with the flour is what gives them that signature sandy, crumbly shortbread snap instead of a cookie-like chew.

Chilling the dough for 30 minutes before baking isn’t optional. Cold dough holds its shape in the oven and bakes more evenly. If you skip this step, the edges will brown before the center sets.

Scoring the dough before it goes into the oven is the move that gives you clean bars at the end. Trying to cut fully baked shortbread shatters it into crumbs. The score lines guide the knife when you cut through after baking, while the bars are still warm and slightly soft.

Kitchen Tips

• Press the dough evenly into the pan. Thin spots will over-bake and thick spots will stay pale. Use the flat bottom of a measuring cup to get an even layer.
• Two tablespoons of zest is generous. Use a microplane for fine, fluffy zest and avoid the bitter white pith underneath.
• These bake low and slow at a moderate temperature for 50 minutes. Golden edges and a lightly golden center mean they’re done. Don’t wait for deep browning.
• Cool completely in the pan before removing. Shortbread is fragile when warm.

Variations

• Use butter instead of margarine for a richer, more traditional shortbread flavor.
• Add a teaspoon of vanilla extract to the dough for a warmer, rounder sweetness.
• Drizzle cooled bars with melted white chocolate for a dressed-up version.